I start by heating a skillet over medium heat. I lay in the bacon strips and cook them until they’re perfectly crispy, about 6–8 minutes. Once done, I drain them on paper towels and chop them into small pieces for the filling.
In a mixing bowl, I add softened cream cheese, shredded mozzarella, and Monterey Jack. Then I fold in the diced jalapenos, crumbled bacon, garlic powder, onion powder, salt, and black pepper. The mixture should be smooth, thick, and totally irresistible—I usually sneak a spoonful!
Next, I take one tortilla and spread a generous layer of the filling evenly across it. If I want extra crunch, I sprinkle crushed tortilla chips on top. Then I press another tortilla over it or fold it in half if I’m using large ones. A gentle press ensures everything stays together while cooking.
To cook, I melt a little butter in a pan over medium heat and lay in the quesadilla. I let it cook for 2–3 minutes per side, pressing lightly with a spatula, until it's golden and crisp. Then I let it rest for a minute before slicing into wedges.
If I’m short on time, I spray the quesadilla with oil on both sides and pop it into the air fryer at 400°F for 6–8 minutes, flipping halfway through. It comes out super crispy!
For a smoky flavor, I lightly oil the outside and grill the quesadilla over medium heat, flipping after 2–3 minutes. It adds an amazing char that pairs perfectly with the creamy filling.
